Hello my food loving friends! As you know this preggo has been getting a bit behind in my postings, so I've enlisted the help of some of my foodie friends to keep me on top of things. I've already had the awesome Brandy of Nutmeg Nanny woo us with some of her deliciousness.

Today I'm thrilled to introduce you to Amy over at Very Culinary, she's got a mouthwatering breakfast sandwich to share with us today. Enjoy!

Amber

Hi everyone! This is Amy from Very Culinary here…I'm happily filling in for Amber today.

I've often said that eggs are like the perfect food. You can use them as a binder, coating, thickener, emulsifier, clarifier, and leavening agent. You can have fun with them at Easter time, use the shells as a pest repellent, or the whites as a glue! You can fry them, quiche them, meringue them, custard them, hard boil them, soft boil them, scramble them, or make them into an omelet and stuff them!

Then there are sandwiches. Serve cold, warm, toasted, broiled, grilled, open-faced, and with pretty much any combination of ingredients.

And the best part is that both eggs and sandwiches work together…for breakfast, lunch, and dinner. Whew.

Directions
In a small nonstick pan, cook the Canadian bacon over medium-high heat, about 1 minute per side.

In the meantime, toast your bread. Transfer the bacon to one of the slices. Coat your frying pan with a little non-stick spray, add in your egg and swirl until it covers the bottom of the pan; cook for about a minute, then flip, season with a touch of salt and pepper, and cook for another minute. Fold in half and put on top of the Canadian bacon. Add your tomato and arugula.

Put the goat cheese in the microwave for 10 seconds just to soften and then spread on the other slice of toast. Place on top of the other and cut your sandwich in half.

Amy blogs over at Very Culinary, where she whips up all manner of tasty treats. Don't forget to stop by and say hi!

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SprinkledwithFlour, 2010-present. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Amber and SprinkledwithFlour with appropriate and specific direction to the original content.